Duchess Potatoes Recipe: Elegant Crispy Swirls of Creamy
Duchess Potatoes are smooth mashed potatoes enriched with butter, cream, and egg yolks.The mixture is piped into rosettes for a stunning presentation.Next, they are brushed with egg wash for a glossy finish.Then, they bake until crisp and golden brown.The inside remains soft, light, and creamy.Finally, they add elegance to any meal.
Ingredients
- 2 pounds russet potatoes, peeled and cubed
- 4 tablespoons unsalted butter
- 1/4 cup heavy cream
- 3 egg yolks
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground nutmeg (optional)
- Chopped parsley for garnish
Instructions
- Place potatoes in salted water. Boil until fork-tender, about 15 minutes.
- Drain well. Return them to the hot pot for two minutes to remove moisture.
- Press potatoes through a ricer or mash until lump-free.
- Mix in butter and heavy cream until smooth and creamy.
- Stir in egg yolks, salt, pepper, and nutmeg.
- Transfer the mixture to a piping bag with a large star tip. Pipe rosettes onto a lined baking sheet.
- Lightly brush each swirl with beaten egg.
- Bake at 425°F (220°C) for 20 to 25 minutes until golden.
Notes
- Russet potatoes create the fluffiest texture.
- Dry potatoes thoroughly for better piping.
- Use a potato ricer for ultra-smooth results.
- Do not overmix the potatoes.
- Nutmeg adds classic French flavor.
- Pipe onto parchment for easy release.
- Chill shapes before baking if needed.
- Garnish with parsley for color.